Coulis with Zest

Liza Cheng

    • 1/4 cup The Perfect Purée Zest of your choice, thawed
    • 3/4 cup granulated sugar
    • 3/4 cup water
    • 1/4 cup lemon juice
    • Cornstarch slurry, as needed
1. Slowly add the sugar to the Zest.
2. Bring to a boil.
3. Reduce mixture over heat to desired consistency.
4. Thicken with cornstarch slurry if necessary. (Cornstarch slurry is a mixture of water and cornstarch to add into mix to make a thicker sauce.)
5. Sauce is ready to serve at this point or it may be stored (wrapped tightly) under refrigeration for up to one week.